Spinach and Ricotta Pasta Bake
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I've been trying new recipes over the past few weeks , and I'm happy to share my favourites.
To all those who have message me asking if I'm going to post more recipes, I don't post recipes that I haven't made and either myself or family love. Now I have found new ones I'm ready to post
Now this recipe is my personal favourite
Serves 6
Recipe by Recipetineats
Spinach- or use 1 large bunch of fresh, shredded.
3. Mixed Italian Herbsis a dried herb mix you can get from the supermarket which costs the same as other herbs. You can substitute with a mix of other dried herbs - basil, parsley, oregano and thyme go particularly well.
4. Tomato passata is strained pureed tomatoes. Readily available in supermarkets , usually alongside pasta sauces, same price as canned tomatoes. Comes in a tall glass bottle
5. Storage - Keep leftovers in the fridge and reheat in microwave. To freeze, assemble but do not bake, then freeze. Thaw then bake per recipe.
To all those who have message me asking if I'm going to post more recipes, I don't post recipes that I haven't made and either myself or family love. Now I have found new ones I'm ready to post
Now this recipe is my personal favourite
Serves 6
Recipe by Recipetineats
Ingredients
- 300g pasta of choice
- 1 1/2 cups mozzarella cheese , shredded (or more! For topping)
RICOTTA MIXTURE
- 500 g ricotta (Note 1)
- 1/2 cup parmesan cheese , grated
- 2 garlic cloves , crushed
- 350g frozen chopped spinach, thawed and excess liquid pressed out
- 1 cup mozzarella cheese , shredded
- 3/4 tsp salt & pepper
SHORTCUT PASTA SAUCE
- 1 tbsp extra virgin olive oil
- 2 garlic cloves , minced
- 700g bottle tomato passata(1 standard bottle) (Note 2)
- 1 tsp EACH onion and garlic powder
- 2 tsp dried Italian Mixed Herbs (Note 3)
- 1/2 tsp dried chili flakes , to taste (optional)
- 1 tsp sugar
- 1 tsp salt
- Black pepper
- 2 tbsp water (if needed)
TO SERVE
- Parmesan cheese , grated
Instructions
- Preheat oven to 180C / 160°C fan-forced
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mug ful pasta cooking water, drain and set aside.
- Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Recipe Notes:
1. Ricotta- Some ricottas are soft and creamy, others are a bit drier and more crumbly. Use pasta cooking water to loosen ricotta so it can be tossed through the pasta if it is drySpinach- or use 1 large bunch of fresh, shredded.
3. Mixed Italian Herbsis a dried herb mix you can get from the supermarket which costs the same as other herbs. You can substitute with a mix of other dried herbs - basil, parsley, oregano and thyme go particularly well.
4. Tomato passata is strained pureed tomatoes. Readily available in supermarkets , usually alongside pasta sauces, same price as canned tomatoes. Comes in a tall glass bottle
5. Storage - Keep leftovers in the fridge and reheat in microwave. To freeze, assemble but do not bake, then freeze. Thaw then bake per recipe.
NUTRITION INFORMATION:
Calories:569cal (28%)Carbohydrates:53g (18%)Protein:32g (64%)Fat:26g (40%)Saturated Fat:14g (88%)Cholesterol:81mg (27%)Sodium:1346mg (59%)Potassium:782mg (22%)Fiber:5g (21%)Sugar:8g (9%)Vitamin A:7860IU (157%)Vitamin C:14.6mg (18%)Calcium:611mg (61%)Iron:3.8mg (21%)
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Planning to try this over the Weekend.
(Could even add sliced mushrooms for those of us addicted to them
).
